Name: Lazy Fruit Torte
Prep time: 20 min
Cook time: 70 min
Total time: 110 min
Ingredients: 300 grams granulated sugar ((1-½ cups)); 170 grams unsalted butter, room temp ((12 tbsps)); 3 Large Eggs ((room temperature)); 4 grams vanilla extract ((1 tsp)); 175 grams all-purpose (AP) flour ((1-½ cups)); 6 grams baking powder ((1-½ tsp)); pinch of salt; 12 grams granulated sugar ((1 tbsp)); 2 grams Cinnamon ((1 tsp)); 1 ripe piece of fruit, peeled, pitted and sliced; 1 handful of berries or dried fruit; Powdered Sugar ((for dusting))

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Fruit torte cake is a bit of a redundancy. A torte is essentially a cake so there’s no need to say it twice. However, if you’re trying to use keywords with low search density to increase traffic and boost your authority score…

This torte can be made quickly using whatever fruit is in season. It can also be made using canned fruit if you’re in a pinch. I made mine with canned pineapple slices and raspberries. The reason being they were the cheapest things in the grocery store. So if you need to make a cake for an event you forgot about. Or you’re having a lazy Sunday and want to make and eat an entire cake yourself, this recipe is for you.

Fruit Torte Cake Notes

This recipe can be prepped in the time it takes the oven to get to the correct temperature. I try to post a good amount of quick, easy, and delicious recipes on the blog. While I enjoy making choux pastry and fancy desserts, sometimes I’m just exhausted and don’t feel like making anything super involved. Preheat the oven to 375 degrees Fahrenheit. Grease and flour a 9-inch springform pan and set aside.

Bring the butter to room temperature so it’s soft and easy to beat with the sugar.

fluffy butter and sugar — Fluffy Butter and Sugar

Once the sugar and butter have been mixed and are light and fluffy, add the eggs. The eggs should be added one at a time and fully incorporated before adding the next. I’m not sure why this is, perhaps to keep the butter mixture relatively fluffy?

eggs, butter, and sugar — Butter Mixture with Eggs

Next, combine the flour, baking powder, and salt in a bowl and whisk to combine. Add to the butter mixture and beat on low speed to form a thick batter.

Assembly and Baking Notes

Combine the sugar and cinnamon and set aside. Pour the batter into the prepared springform pan and smooth out into an even layer. Lay the fruit on top of the batter.

fruit torte cake pre bake — Fruit Torte Pre-Bake

The fruit combination can be whatever you like it to be. If you’re using canned fruit as I did, reduce the baking time a bit since there won’t be as much moisture from the fruit so the cake will cook faster. I checked mine at an hour and it was mostly done. I left it in for another few minutes just to be sure and it got a smidge crispy on the edges but it still tasted fine. Sprinkle the cinnamon sugar on top and bake for an hour and ten minutes or until the cake springs back when pressed.

fruit torte cake — Baked and powdered Torte

Let cool on a wire rack for 20 minutes or until cool enough to handle. Remove the sides of the pan and let cool until cake is just warm. Sprinkle with powdered sugar and serve with fresh fruit or whipped cream. Store leftovers in an airtight container in the fridge for up to a week. Or just eat it all in one sitting.

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Lazy Fruit Torte

When you need to make something fast, this cake fits the bill. Prepped and in the oven in 20 minutes and no specialty ingredients

Course Dessert

Cuisine American

Keyword Cake, Cinnamon, Citrus, fruit, Non-yeasted

Prep Time 20

Cook Time 1 10

Cooling Time 20

Total Time 1 50

Servings cake

Equipment

Stand Mixer
9" springform pan

Ingredients

Cake Ingredients

300 grams granulated sugar (1-½ cups)
170 grams unsalted butter, room temp (12 tbsps)
3 Large Eggs (room temperature)
4 grams vanilla extract (1 tsp)
175 grams all-purpose (AP) flour (1-½ cups)
6 grams baking powder (1-½ tsp)
pinch of salt

Toppings

12 grams granulated sugar (1 tbsp)
2 grams Cinnamon (1 tsp)
1 ripe piece of fruit, peeled, pitted and sliced
1 handful of berries or dried fruit
Powdered Sugar (for dusting)

Instructions

Batter Instructions

Preheat the oven to 375 degrees Fahrenheit
Grease a 9" springform pan with butter and dust with flour
Beat the butter and sugar in the bowl of your stand mixer with the paddle attachment until light and fluffy, around 3 minutes
Add the eggs to the butter mixture one at a time. Beat the mixture well and fully incorporate each egg before adding the next.
In a separate bowl, whisk the flour, baking powder and salt.
Add the flour mixture to the butter mixture to form a thick batter.

Assembly and Baking

Stir the sugar and cinnamon and set aside
Transfer the batter to the prepared springform pan. Top with fruit and dust with the cinnamon sugar.
Bake for 70 minutes or until the cake is evenly domed and springs back in the middle. Check cake after 1 hour as it may cook quickly depending on the fruit used.
Transfer to a wire rack to cool. Remove the sides when cool enough to handle.
Let cool further until just warm to the touch. Sprinkle with powdered sugar, slice and serve.